Do you like getting hair cut? I actually like it. I like the refreshed and new look it gives. It’s a feel good thing. Btw, I’m talking about good hair cuts here, not the ones that has gone horribly wrong! Wait a min, you dont think I’m all about outward looks and appearances, do you? I was talking more about the happy feeling you have about a new look, after all a small change here and there can cheer you up sometimes, right?
Ok, I’ll tell you about the connection between hair cuts and this recipe. Like a good hair cut, this cake gives you a refreshed feeling. The plain cupcake is light and fresh just like a haircut without any works. The frosted cupcake is like a haircut along with a blow dry ;) I know describing food with the help of haircuts, doesnt make sense. But whenever I have this cupcake, I kinda have the same feeling, is that weird?
Even if whatever I’ve just said, didnt make any sense to you, please try baking this. You will not be disappointed, it sure is a treat. The chilled version of frosted cupcake is a good dessert option.
Recipe source: Everyday Cookery, Baking Series
- (Refer notes for cup measurement)
- All purpose flour (maida) – 200 gms/ 7 oz
- Ground cinnamon – ½ tsp
- Baking powder – 1 tsp
- Bicarbonate of soda – 1 tsp
- Brown sugar – 150 gm/ 5 oz
- Vegetable oil – 200 ml/ 7 fl oz (I used sunflower oil)
- Eggs – 3 medium, @ room temp
- Grated carrots – 225gm/ 8 oz
- Chopped walnuts – 50 gm
- Cream cheese – 175 gm/ 6 oz (I used Philadelphia cream cheese)
- Finely grated rind of 1 orange – (refer notes)
- Orange juice – 1 tbsp(refer notes)
- Vanilla essence – 1 tsp
- Icing sugar – 125 gm/ 4 oz
- Preheat oven to 175 C, 10 mins before baking. Line the cupcake tin with cupcake liners. (Refer notes if you are baking it as a cake)
- Sift the flour, cinnamon powder, baking powder and bicarbonate of soda together into a large bowl. Stir in the brown sugar and mix together.
- Lightly whisk the oil and eggs together, then gradually stir into the flour and sugar mixture. Stir well. Add the carrots and walnuts. Mix thoroughly, then divide the mixture between the prepared cupcake tin. Bake in the preheated oven for 15- 18 mins or until light and springy to the touch and a skewer inserted into the center of the cake comes out clean.
- Remove from the oven and allow it to cool in the tin for 5 mins before turning out on to a wire rack. Reserve until cold.
- To make the icing, beat together the cream cheese, orange rind, orange juice and vanilla essence. Sift the icing sugar and stir into cream cheese mixture. Spread the icing on the cupcake, once it’s cooled.